Baked Stuffed Tomatoes Recipe

5 1 1
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Baked Stuffed Tomatoes Recipe

Read Reviews
5 1 1
Publisher Photo
Bertille Cooper of St. Inigoes, Maryland says, "My family loves these tasty garden 'containers' filled with rice and ground beef."
MAKES:
6 servings
TOTAL TIME:
Prep: 65 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 65 min. Bake: 20 min.

Ingredients

  • 6 medium fresh tomatoes
  • 1/2 pound ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 2 cups uncooked instant rice
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons water

Directions

Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally.
Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.
Originally published as Baked Stuffed Tomatoes in Taste of Home August/September 1995, p12

Nutritional Facts

1 each: 284 calories, 8g fat (4g saturated fat), 29mg cholesterol, 358mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 12g protein.

  • 6 medium fresh tomatoes
  • 1/2 pound ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 2 cups uncooked instant rice
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons water
  1. Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
  2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally.
  3. Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.
Originally published as Baked Stuffed Tomatoes in Taste of Home August/September 1995, p12

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mrstbyrd User ID: 8936395 254326
Reviewed Sep. 19, 2016

"My husband and I liked it, my kids didn't care for it, but they ate it. They just didn't like the tomato they liked the stuffing. I will make again."

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